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Open Faced Cheesesteaks

South Philly Cheesesteaks in appetizer form! Your guests will love these open faced cheesy meaty toasts.

Serves 6–8

Ingredients: For the cheese sauce

2 tablespoons butter

1 tablespoon flour

1 cup whole milk

8 slices American cheese

½ cup cheddar cheese, shredded

1 teaspoon salt

Ingredients: For the cheesesteaks

1 tablespoon olive oil

½ lb. sirloin steak, thinly sliced

2 garlic cloves, peeled and minced

1½ teaspoons salt

½ teaspoon black pepper

1 yellow onion, peeled and sliced

1 baguette, sliced and toasted

¼ cup roasted red peppers, diced

2 tablespoons fresh parsley, chopped

Instructions:

In a medium sauce pot, melt butter over medium-high heat. Whisk in flour, creating a roux. Whisk in milk, and simmer for 2 minutes, or until slightly thickened. Whisk cheese in batches until melted and smooth, and season with salt and pepper.

In a large skillet, heat oil over medium-high heat. Sear steak for 2 minutes, and season with garlic, salt, and pepper. Continue to cook for another 2 minutes, or until steak is cooked thoroughly. Remove from pan, and set aside.

Add onions to the pan, and sauté for 5–6 minutes, or until golden brown.

Top toasted baguette slices with cooked sirloin, cheese sauce, and onions. Garnish with roasted red peppers and parsley before serving.